Wellington Smashburgers With Mushroom Duxelle And Gruyere
Every holiday season, beef Wellington takes over the food world. Television cooking shows showcase it with dramatic flair, social feeds fill up with chefs slicing into perfect medium-rare centers, and the whole dish starts to feel like a seasonal rite of passage. The problem is that Wellington is as intimidating as it is beautiful. The layers, the timing, the wrapping, and the fear of getting it wrong keep most people from ever trying it at home. That is where the spark for this burger came from. I wanted something that captured the unmistakable comfort and richness of a Wellington while stripping away the stress that comes with making one. The mushroom duxelle still brings its earthy depth, the mustard adds its sharp and familiar bite, and the beef takes on that indulgent holiday character. I added Gruyere not to reinvent the dish, but to bring a nutty, subtle warmth that melts quietly into the center of the patty. It supports the flavors without stealing the spotlight. This burger keeps the essence of a Wellington while inviting people to enjoy those flavors in a format that feels relaxed, fun, and far more approachable.
Wellington Smashburger Duxelle Burgers With Gruyere
4
10 minutes
30 minutes
612
American
Main Dish
This burger was created after seeing Wellington after Wellington appear on cooking shows and social platforms during the holiday season. It reminded me how much people love the flavors but avoid making the dish because of its complexity. Translating those classic elements into a smashburger made the whole idea feel lighter and more inviting. The duxelle still offers that deep, woodland flavor that defines a Wellington. The mustard gives it lift and brightness, grounding the burger in the familiar profile people expect from the traditional dish. The Gruyere is an intentional twist, not a replacement for anything in the classic version. It is tucked inside the patty rather than melted on top, giving a gentle nutty richness that plays a supporting role rather than dominating the bite. The high-heat smash builds crisp edges and brings contrast to the tender center, creating a balance of textures that feels both comforting and bold. Seasoning the beef with Revolution Barbecue SPG$ gives it a clean, confident flavor foundation that ties everything together. It is a tribute to a holiday icon made in a way that anyone can enjoy.
Ingredients
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- 8 ounces button mushrooms
- 1 shallot
- 1 garlic clove
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter
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- 1 pound Certified Angus Beef 80/20 ground beef
- 3 ounces Gruyere cheese cut into 1/4 inch cubes
1 teaspoon Revolution Barbecue SPG$ Seasoning
- 4 brioche burger buns
- 2 teaspoons unsalted butter for toasting
- 8 teaspoons English or Dijon mustard divided
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- 1 teaspoon olive oil
- 1 small shallot minced
- 1/2 cup dry red wine
- 1/2 cup beef stock
- 1 tablespoon cold unsalted butter cut into small pieces
- 1/8 teaspoon Revolution Barbecue SPG$ Seasoning
Directions
- Make the duxelle: Add mushrooms, shallot, garlic, and thyme to a food processor and pulse until finely chopped. Sauté in butter over medium heat until deeply browned and caramelized.
- Form the patties: Divide the Certified Angus beef into four equal portions and shape them into balls. Press equal amounts of Gruyere cubes into the center of each ball and re-form to seal.
- Toast the buns: Lightly butter the brioche buns and toast on a griddle or skillet until golden brown.
- Prepare the gravy: Heat olive oil in a saucepan over medium heat. Add minced shallot and cook until golden. Add red wine and reduce until syrupy. Add beef stock and simmer until lightly thickened. Remove from heat and whisk in cold butter until glossy. Season with SPG$.
- Smash the burgers: Heat a griddle on high. Place the beef balls on the hot surface and sear for about forty five seconds. Flip and smash the patties firmly. Season the patties evenly with SPG$ and spread each patty with mustard.
- Finish the patties: Once the edges turn lacy, flip again and brush with additional mustard. Continue cooking until deeply browned and the cheese has melted inside.
- Assemble the burgers: Place each patty on a toasted bun, spread the mushroom duxelle over the top, and drizzle lightly with the reduced red wine gravy.
